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  • proofing box

    The literature I own on sourdough make reference to a proofing box to regulate the temperature accurately. does anyone use one?...

    8 comments
  • Sourdough ratio question

    Hi Once I have a working starter what is the ratio of starter to bread mix. As there's only me here I normally bake a normal loaf...

    5 comments
  • What is a cup?

    Hi, I've been browsing the website & notice a number of recipes measure flour in 'cups' which I find confusing. I have at...

    2 comments
  • Sourdough Starter

    Hi guys, I have question about starter. I start to make my starter 5 days ago, first 2 days, the starter grew well that I could...

    1 comment
  • fruit bread - goop experiment???????

    I have the science lab up and running again. Still trying to get this fruit bread to work & had a "chemical reaction????? in...

    11 comments
  • Cooking in tins

    I baked bread for many years when decent bread was almost impossible to get in Australia (my husband's German and was horrified...

    6 comments
  • stirthepots rye bread journey

    From a loaf gushing like a molten volcano to this amazing looking sample! We want to try it. http://www.stirthepots.com/rye/

  • Starter Maintain

    Hi guys, I just have a question about the starter. How can you maintain the starter ? You have to preserve it in fridge and have...

    1 comment
  • the sour culture in Viet Nam

    In my country, we also use a sour culture. We call it "Me". It is not a dough but a kind of dense sauce. We do not use it to make...

  • Course this weekend

    Hi all If you are anywhere near Boonderoo Farm in the King Valley in Victoria, you might like the sourdough course this weekend...

  • Baking in a Rational Combi, oven spring questions.

    I've been baking sourdough bread with a Rational combi for the last 3 months, & have had 'good' results. But I'm not...

  • I'm new here, is my bread well cooked?

    I'm new to baking, my inside look almost slightly grey, are my concerns valid or am I tripping? I am thinking it could be because...

    3 comments
  • Sourdough Starter

    Hi, I am new to making Sourdough bread, and am trying a new starter recipe( Paul Hollywood's Grape recipe ) It is now day three,...

  • Fresh rosemary with Roasted Garlic

    Hi, I am a newbie, started baking in Nov for grieving therapy after my daughter passed away. The process has been rewarding and...

  • saving sourdough starter

    can you save rest of the sourdough that you made from your first batch.

  • foolproof sourdough recipe?

    hi, I recently made a starter which has been growing well, after six days I decided to try making the first loaf. It looked great...

  • starter not doubling but floating?

    Hi! I was wondering if anyone can help. I have a 100% hydration starter (6 weeks old). I retain a cup and feed it with 120g AP/...

  • Some Newbie Questions

    Hey everyone. I've been creeping the forums reading all the great posts and advice and decided to sign up and ask a few questions...

  • Hooch Near the Bottom

    I have just started my starter. After the first 23 hours it had doubled in size, then by 24 hours it had dropped a bit. So, as...

  • Sourdough baking without a kitchen scale

    Having stumbled on this site, I've now got my starter going (about 9 days now and it seems fairly active; it'll actually double...

    7 comments
  • Sourdough Pound Cake

    I made my first pound cake a few days ago. It was good. But then I wondered what it would taste like if I had used some of my...

    3 comments
  • Cook Time & Temp in Alto-Shaam Combi Oven

    Hi guys, Maybe you can help. I've been baking my boules in my home oven, 2 at a time with excellent results in the Lodge combo...

    1 comment
  • Liquid on bottom & smells like vomit

    Hi! I started my starter two days ago. I used 4oz organic all purpose flour and 4 oz filtered water. My sour has grown and has a...

  • KNEADING PIZZA DOUGH

    I made pizza last night and I felt the crumb was a bit short, will too much kneading shorten the crust? Fresh yeast Water Strong...

    27 comments
  • Texture problems

    Hey everyone! I have recently started baking sourdough bread and i am in love. It has been maybe 3 or 4 weeks now, i have baked...

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